Crunchy Pickled Green Tomatoes
Pickled green tomatoes are a great way to use up end of the season unripe tomatoes! These ones are so crunchy and crisp, just like my Half Sour Pickles, Pickled Cherry Tomatoes and Pickled Red Onions! I love pickled recipes that are refrigerator friendly, so no canning is needed for these, just throw the jars in the refrigerator for a couple days and come back to crunchy pickled green tomatoes! This recipe makes 2 quarts or 4 pint jars. Double or triple (or more) the recipe if you want to make more. Looking for more green tomato recipes? Also try my Green Tomato Sauce for spaghetti, Green Tomato Soup and Green Tomato Pie.
Pickled Tomato Ingredients
What can I use pickled green tomatoes for?
Eat them right out of the jar for a snack! Add them to cheeseburgers, grilled cheese and pastrami sandwiches. Add to salads for a tangy crunch. Chop and use on bruschetta, or on cheese and crackers.
How to Make Crunchy Pickled Green Tomatoes
Add green tomatoes into jars. Sometimes I quarter them. Sometimes I slice them. Think about how you’re going to use them most.
Add peppercorns, cumin seed, celery seed, dill seed, dried red chili flakes and minced garlic into a small bowl, stirring to mix.
Divide the spices equally into how many jars you’re using and place on top of the green tomatoes.
In a small saucepan, heat up water and vinegar. Add salt and mix to dissolve.
Pour salt water mixture into the jars.
Optional but recommended, if you are looking for crunchy pickled green tomatoes, I add 1/4 teaspoon Ball pickle crisp granules into each jar too, I use it all for my pickling!
Place lids on the jar and give them each a shake. Allow to rest on the counter for 1 hour.
Place in the refrigerator and let sit there for at least 2 days before eating. Open it up and enjoy your pickled green tomatoes!
How long can they be stored in the refrigerator?
Pickled green tomatoes can be stored in the refrigerator for up to 1 month.
How to Can Pickled Green Tomatoes
Put the jars in a canning pot (with lids and rings on), cover them with water, bring it to a boil, and cook on high for 10 minutes. Use tongs to take out the jars and let them cool overnight on the counter. When stored in a cool dark pantry, they can last for up to 1 year. Pin for later:
